Shrimp and Cabbage Rice Recipe
This satisfying, low-fat shrimp rice recipe is full of flavor, and very nutritious.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, rice cooker or a large pot, bowl.
Serves 2
Ingredients:
1/2 cup shrimp meat
7 oz. / 200 g long grain rice
7 oz. / 200 g pork or beef tenderloin, cut into thin strips
2 cups sliced Chinese cabbage
1 cup chicken stock
1 tbsp. chopped scallion
1 tbsp. minced garlic cloves
3 tbsps. vegetable oil
Seasoning A:
1 tsp. salt, or to taste
1 tbsp. ground white pepper
1 tbsp. Chinese rice wine, or dry sherry
Directions:
1. Before cooking, rinse the rice well, and soak for 30 minutes in water, then drain well and set aside for later use.
2. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat over high heat until hot, saute scallion and ginger briefly until aromatic, about 30 seconds, stir fry shrimp and meat strips just until white, do not brown (P1).
3. Add the cabbage and rice back into the wok in which it was cooked, keep stirring over medium heat, then add a cup of chicken stock and seasoning A, stir to combine, continue to cook until the rice has set, about 5 minutes (P2).
4. Remove to the electric rice cooker with enough water to cover, cook until chewy (P3). OR, if you don't have a rice cooker at hand, feel free to use a large pot instead, which would work as well.
5. When cooked, let stand for a further 10 minutes before switch off and opening the cooker.
6. Dish out into individual bowls and serve hot (P4).
Tips:
1. At step 3, stir in the chicken stock as stir frying can prevent the rice from burnt.
2. At step 5, the water should be just cover the food, try not to add too much.
3. Chinese cabbage is very healthy as its low content of fat.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 34.7 g |
| Total fat: 30.05 g |
| Carbohydrate: 80.2 g |
| Calories: 731 kcal |
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